Ingredients
- sauce-caramel
- 310 ml sugar
- 60 ml (1/4 c) Scotch (whiskey or bourbon)
- 60 ml (1/4 c) water
- 30 ml (2 tbsp.) light corn syrup, preferably
- 250 ml (1 c) cream, hot
- 60 ml (1/4 cup) salted butter
- 375 ml (1 1/2 c) pecan halves
For The Cake
- 500 ml (2 c) all-purpose flour
- 180 ml (3/4 cup) pecans, finely chopped in a food processor
- 5 ml (1 tsp) baking soda
- 1 ml (1/4 tsp) salt
- 125 ml (1/2 c) un-salted butter
- 60 ml (1/4 c) canola oil
- 375 ml (1 1/2 c) brown sugar
- 5 ml (1 tsp) vanilla extract
- 3 egg
- 250 ml (1 c) buttermilk
How To Make Pecan Upside Down Cake
- Putting grill at center of oven. Preheat oven 180°C (350°F).
- Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides.
- Place on a cookie sheet.
butterscotch caramel sauce
In a saucepan, bring the sugar, Scotch, water and syrup to a boil. - Cooking without stir to mixture takes on golden color.
- Off the heat, gradually add the cream and butter.
- Bring to boil again, stirring to mixture is smooth.
- Divide the caramel into the baking dishes. Sprinkle with half pecans.
For The Cake :
- In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.
- In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender.
- Add the eggs, one at a time, beating until the mixture is smooth and homogeneous.
- At low speed, add the dry ingredients alternately with the buttermilk.
- Carefully divide the batter into the baking dishes over the caramel.
- Bake for about 50 minutes . Leave to cool about 30 min.
- Invert a first cake onto a serve platter.
- Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.
- Serve warm or cold and top with whipped cream if desired.